Double tomato Pizza with anchovies, basil and chilli pepper- flavoured oil




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Double tomato Pizza with anchovies, basil and chilli pepper- flavoured oil

    Preparation time

    20 min

    Cooking time

    40 min




    1 pizza


  • 350g wheat flour
  • 15g brewer’s yeast (at room temperature)
  • Filippo Berio extra-virgin olive oil
  • 1 teaspoon salt
  • Water (as necessary)
  • Cirio chopped tomatoes
  • Cirio Tomato puree or Passata
  • 1 Auricchio P.D.O Buffalo Mozzarella Campana
  • 15 leaves of basil
  • Powdered chilli pepper
  • Delicius anchovy fillets


Pizza dough is quite simple but for a successful result it is important to know some secrets. Place the flour in a mound and crumble the yeast over top of it. Slowly add salt, 1 tablespoon of oil and lukewarm water as necessary in order to obtain a smooth, soft and elastic dough. Let the dough rise in a cool and dry location, covered with a kitchen towel. After the dough has doubled in size, it is ready for shaping. Remember that the longer the rising time, the lighter your pizza will be.


Grease a round baking pan with a tablespoon of oil and stretch the pizza dough inside of it. Top with a thin film of tomato puree, a pinch of salt and some oil. Preheat the oven to 200°C and bake for 40 minutes. In the meantime, prepare the basil and chilli-pepper seasoning. Finely chop the basil leaves, add some chilli pepper and the oil, to form a fluid mixture. When the baking time is almost over, top your pizza with the seasoning, anchovy fillets, diced mozzarella and some chopped tomatoes. Finish baking and serve.